Air Fryer Baked Potatoes – PERFECT potatoes!
Air fryer baked potatoes turn out beautifully, creamy and fluffy white on the inside, with crisp golden skin, in less time than it takes to bake them in the oven.
In just forty minutes, you can have a perfect baked potato. Really, a perfect baked potato. Maybe the best baked potato you’ve ever had.
Perhaps you already know that your air fryer does a superb job making potatoes. You’ve probably already tried French fries, tater tots, or maybe even sweet potato fries in your air fryer. I love to make those cute little baby potatoes in my air fryer too.
But maybe you haven’t thought of making baked potatoes in your air fryer. I mean, they’re baked, right? Not fried?
Well, we all have caught on to the fact that air fryers don’t really fry. They’re really little mini ovens with a fan that circulates a lot of hot air. Turns out that is just exactly what you need to make a great baked potato, and in just forty minutes.
Give it a try! I’m pretty sure you’re going to be eating a lot of baked potatoes from now on. Because they’re good. Really good. And easy. Really easy. Make a baked potato dinner tonight. Top your potato with all the fixings and dig in.
About air fryer baked potatoes
Making air fryer baked potatoes is almost exactly like making oven baked potatoes. The only difference really is that they take less time and you don’t have turn your oven on. (Have you tried Instant Pot baked potatoes yet? That’s a great way to go, too.)
What you need
- Potatoes: Buy large russet potatoes. Russets have a fluffy texture and mild taste that are perfect for baking.
- Olive Oil: Avocado oil works great, too. Or spray the potatoes lightly with olive or avocado oil spray.
- Kosher Salt: The large grains are perfect for sticking to the potatoes and add a nice little crunch.
- Black Pepper: Freshly ground is best!
How to make baked potatoes
Baked potatoes are so simple to make. Get your air fryer preheating and prepare the potatoes. Give them a good scrubbing, dry them off, and poke them lightly a few times with a fork or small sharp knife (to let the steam escape). Coat them lightly with oil, sprinkle on a little salt and pepper and stick them in the air fryer.
They’ll need about forty minutes to bake. The baking time depends on your air fryer and the size of the potatoes you’re cooking.
When the potatoes are done, make a lengthwise slit in the top with a sharp knife, and gently squeeze the potato from the bottom to open it up a bit. The potatoes are really hot, of course, so protect your hand with a clean oven mitt or dish towel.
FAQ
Wrapping potatoes with foil traps the moisture inside. The steamed skin will be softer but we prefer a seasoned crisp skin. The light coating of olive oil keeps the skin from getting tough. Save money and time — skip the foil!
The temperature of the air fryer should be set at 400°F for best results.
While baked potatoes don’t have to be carefully timed (a little extra time doesn’t hurt them), you don’t want to bake them until they’re hard and dry.
Poke a fork into the potato. You shouldn’t feel a lot of resistance; it should go in easily. Or, try squeezing the potato gently. If it still feels rock-like, it’s not ready yet. It should feel sort of squishy.
Baked Potato Topping Ideas
- Butter: Use real butter and let it come to room temperature while the potato is baking. When you top your potato, the butter will quickly and deliciously melt down into all the nooks and crannies of your baked potato. You really won’t need anything else except maybe a little more salt and pepper. So good!
- Sour Cream: Again, room temperature is best. Who wants ice cold sour cream on their nice hot potato?
- Cheese: Try shredded sharp cheddar, smoked Gouda, sharp Swiss cheese, crumbled blue cheese or gorgonzola.
- Crispy Bacon: For no mess bacon, you’ll love this easy oven baked bacon recipe.
- Cooked Diced Ham or Sausage: Whatever kind you like best!
- Chili: This Slow Cooker Texas Chili is so good on a baked potato.
- Green Onions (scallions), Parsley, or Cilantro: Chop them up and sprinkle them on for a dash of fresh flavor and color.
Make-Ahead Ideas
Scrub the potatoes and dry them. You can do this well in advance of baking. Don’t poke holes in them until you’re ready to bake them. Cut potatoes oxidize, that is, when the starch is exposed to air, it turns an unappetizing gray.
Storage Tips
First, never store your uncooked potatoes in the fridge, where the starch will turn to sugar. Store potatoes in a paper sack (not plastic), mesh bag, or box in a cool dark place.
Baked potatoes, wrapped well, can be stored in the refrigerator for up to four days. Baked potatoes don’t freeze well.
Reheating Suggestions
While baked potatoes are at their best when you eat them right away, they can be reheated. For best results, let them come to room temperature first, then place them right on the rack of a preheated oven or air fryer (350°F) for ten to fifteen minutes or until heated through.
More from the air fryer
I have lots more recipes for you to try:
- Air Fryer Salmon – one of the best ways to cook salmon is right in your air fryer!
- Air Fryer Grilled Cheese Sandwich – so crispy, never burnt
- Air Fryer Apple Fritters with Apple Cider Glaze
- Air Fryer Egg Rolls
- Air Fryer Chicken Breasts – juicy every time!
- Air Fryer Sweet Potato Hash – with candied bacon
- Breaded Air Fryer Pork Chops
- Air Fryer French Toast Sticks
- Air Fryer Peanut Butter Cookies by Air Fryer Eats – sound really delicious!
Air Fryer Baked Potatoes
Air fryer baked potatoes turn out beautifully, creamy and fluffy white on the inside, with crisp golden skin, in less time than it takes to bake them in the oven.
Ingredients
- 3 medium russet potatoes (about 10 oz. each)
- 2 tablespoons olive oil or avocado oil (you can also use olive oil or avocado oil spray)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
- Scrub potatoes clean and pat dry. Pierce the skin of each potato a few times with a sharp knife or fork. Coat outside of potatoes with oil, salt, and pepper.
- Cook in air fryer at 400°F for 25 minutes, flip over, and continue to cook for 15-20 minutes or until tender when pierced with a fork.
- Serve immediately with desired toppings.
Notes
- STORAGE TIPS: Never store uncooked potatoes in the fridge, where the starch will turn to sugar. Store potatoes in a paper sack (not plastic), mesh bag, or box in a cool dark place. Baked potatoes, wrapped well, can be stored in the refrigerator for up to four days. Baked potatoes don't freeze well.
- REHEATING SUGGESTIONS: For best results, let them come to room temperature first, then place them right on the rack of a preheated oven or air fryer (350°F) for ten to fifteen minutes or until heated through.
Nutrition Information:
Yield: 3 Serving Size: 1 potatoAmount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 377mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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